Method

Heat oil and butter in a large pot. Add onion, leeks, celery and potatoes, stir to coat, cover, reduce heat to very low and sweat vegetables for 15 minutes. Do not allow to brown. (Add 125 ml water if things start to stick.)Pour in stock and milk, bring to the boil, reduce heat and simmer, covered, for 20 to 30 minutes.Liquidise in a blender until smooth, season well and serve with chopped chives and crumbled grilled beef or Parma ham.

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